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Cook it light: Pasta dish is healthier without butter

SHARE Cook it light: Pasta dish is healthier without butter

Dear Jeanne:This recipe has a funny name, but it tastes delicious. Can you cut down on the fat? Thank you. — Emily Henderson, Seattle

Dear Emily: This is a classic recipe, named for the two colors of pasta (hay and straw). I have reduced the fat simply by omitting most of the butter and replacing the heavy cream.

If you would rather, you may use an equal amount of skim evaporated milk in place of the fat-free half-and-half.


8 ounces green fettuccine

8 ounces white fettuccine

6 tablespoons butter

6 ounces boiled or baked ham, cut into 1/8-inch-wide strips

2 tablespoons finely chopped onion

3/4 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon pepper

3/4 cup frozen green peas, thawed

While the noodles cook, make the sauce. Melt butter in a heavy 2-quart saucepan over moderate heat and lightly brown the ham. Add onion and cook 3 to 5 minutes, stirring frequently until translucent. Stir in cream, Parmesan, salt, pepper and peas. Reduce heat to low. Stir 3 to 5 minutes, until cheese is melted. Pour sauce over hot noodles in serving bowl; toss to coat.

Makes 4 to 6 servings.


8 ounces spinach fettuccine

8 ounces whole-wheat fettuccine

1 tablespoon butter

2 tablespoons finely chopped onion

1 clove garlic, minced

1 cup chopped mushrooms

6 ounces lean ham, cut into thin strips

1 cup frozen peas, thawed

1 cup fat-free half-and-half

1 1/2 teaspoons cornstarch

1/8 teaspoon pepper

Pinch nutmeg

1/2 cup Parmesan cheese, grated

1. In a large pot of boiling water, cook the fettuccine until al dente. Drain.

2. While the noodles cook, melt the butter in a large nonstick skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, then add the garlic and mushrooms, and cook for another 3 to 5 minutes, or until the mushrooms do not appear raw. Add the ham and stir to warm, then add the peas.

3. Combine the fat-free half-and-half and the cornstarch, and stir until the cornstarch has completely dissolved. Add it to the ham mixture and mix well. Bring the mixture to a boil, then add the pepper, nutmeg and Parmesan cheese. Remove from the heat and stir in the drained fettuccine.

Makes 6 servings.

Each serving contains approximately: Original Recipe: 634 calories; 30 gm fat; 93 mg cholesterol; 847 mg sodium; 72 gm carbohydrates; 22 gm protein; 4 gm fiber. Revised Recipe: 451 calories; 8 gm fat; 24 mg cholesterol; 639 mg sodium; 77 gm carbohydrates; 23 gm protein; 7 gm fiber.

Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.